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A bowl of creamy garlic bread soup topped with golden brown parmesan croutons and fresh parsley.
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Creamy Garlic Bread Soup with Homemade Croutons

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 4 servings
Calories: 485kcal

Ingredients

  • 2 large heads of garlic
  • 3 tablespoons extra virgin olive oil, divided
  • 1 tablespoon unsalted butter
  • 1 large yellow onion, finely diced
  • 2 sprigs fresh thyme
  • 4 cups low -sodium chicken stock
  • 4 cups crusty sourdough bread cubes, divided
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon fresh parsley, chopped

Instructions

  • Preheat oven to 400°F (200°C); slice the tops off garlic heads, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 40 minutes until golden and soft.
  • Squeeze the roasted garlic cloves out of their skins into a small bowl and mash with a fork into a smooth paste.
  • In a large pot over medium heat, melt the butter and sauté the diced onion until translucent and tender, approximately 6 minutes.
  • Add the garlic paste and thyme sprigs to the pot, then stir in the chicken stock and 2 cups of the bread cubes; simmer for 15 minutes to soften the bread.
  • While the soup simmers, toss the remaining 2 cups of bread cubes with 2 tablespoons olive oil and Parmesan cheese, then bake at 400°F for 8-10 minutes until crispy.
  • Remove the thyme sprigs from the pot and use an immersion blender to process the soup until it is completely smooth and aerated.
  • Stir in the heavy cream, season with salt and pepper, and serve hot topped with the homemade Parmesan croutons and fresh parsley.